Spare ribs are great when slow-cooked in a sweet barbecue sauce, with a hint of bourbon and chipotle – serve with contrasting chunky relish
Prep:30 mins
Serves 4
1 small onion, roughly chopped4 tbsp chipotle paste2 tsp sweet smoked paprika1 tsp cayenne pepper400g can chopped tomato5 tbsp tomato ketchup5 tbsp barbecue sauce100ml malt vinegar100g brown sugar100ml bourbon4 large or 8 smaller beef short ribs order from a butcher1 beef stock cube4 handfuls frozen skinny fries, cooked following pack instructions, to serve
STEP 1The day before, put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a food bag (or baking dish), pour over the sauce and rub all over. Marinate in the fridge overnight.STEP 2Heat oven to 160C/140C fan/gas 3 and boil the kettle. Tip the ribs and marinade into a big casserole dish with a lid. Crumble over the stock, then pour over enough boiling water from the kettle to come to the top of the ribs. Cover and cook for 4 hrs until tender.STEP 3Tip all the liquid left into a big jug or bowl – leave for a while to separate, then skim off and discard any fat that has risen to the top. Lift the ribs into a roasting tin, then tip the cooking liquid back into the casserole and boil down on the hob until saucy again. Tip this back over the ribs and toss to coat. The ribs can now be cooled, then chilled for up to 48 hrs before finishing, or frozen.STEP 4Heat oven to 180C/160C fan/gas 4 and roast the ribs, uncovered, tossing halfway, for 1 hr until sticky and glazed on the outside, and heated through.STEP 5When the ribs are done, cover the dish with foil to keep them warm while you cook the fries. Mix together the salsa ingredients. Serve the ribs with fries and a big spoonful of the salsa.
